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Spinach and Ricotta Stuffed Shells with Lemon Cream
Elevate your pasta game with these creamy and zesty stuffed shells that are bursting with flavor!
Ingredients:
– 12 oz jumbo pasta shells
– 2 cups ricotta cheese
– 1 cup chopped spinach, cooked and drained
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1/2 tsp garlic powder
– Zest of 1 lemon
– Salt and pepper to taste
– 1 cup heavy cream
– Juice of 1 lemon
– Fresh parsley, chopped (for garnish)
Directions:
1. Preheat the oven to 375°F (190°C) and cook pasta shells according to package instructions until al dente. Drain and set aside.
2. In a bowl, mix ricotta cheese, spinach, Parmesan, egg, garlic powder, lemon zest, salt, and pepper until well combined.
3. Stuff each cooked pasta shell with the ricotta mixture and place in a baking dish.
4. In a separate bowl, whisk together heavy cream, lemon juice, salt, and pepper. Pour over the stuffed shells.
5. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the top is bubbly and slightly golden.
6. Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Calories: ~380 per serving | Servings: 6 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.